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Tomato Coulis with Shallots and White Wine Recipe
Aug 01, 2012 @ 4:53 PM
Posted by
Daily Value: 7%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 139Daily Value: 7%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 7g | 11% |
| Saturated | 1g | 5% |
| Carbs | 13g | 4% |
| Fiber | 3g | 13% |
| Sugars | 7g | 0% |
| Protein | 2g | 5% |
| Sodium | 159mg | 7% |
| Calcium | 37mg | 4% |
| Magnesium | 29mg | 7% |
| Potassium | 539mg | 15% |
| Iron | 1mg | 6% |
| Zinc | 0mg | 3% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 26mg | 44% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 14% |
| Folic Acid (B9) | 36µg | 9% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 19µg | 24% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 2 shallots, peeled, quartered, and sliced thinly
- 2 cloves garlic, sliced thinly
- 1/2 cup dry white wine
- 1 1/2 pounds very ripe tomatoes, peeled, or one 15-ounce can whole, peeled plum tomatoes
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- Tomato juice for thinning the sauce, if needed
DIRECTIONS
Heat a medium-sized, heavy-bottomed saucepan over medium-high heat. Add the olive oil and shallots and sauté until the shallots have softened, but not taken on any color, about 1-2 minutes. Add the garlic and wine and continue cooking until the wine has completely evaporated and reduced to a syrupy sauce, about 2-3 minutes.
Meanwhile, if using fresh tomatoes, seed the tomatoes, making sure to work over a bowl to catch the juices. Strain out the seeds and reserve 1/3 cup of the juice. Transfer to the bowl of a food processor and purée the flesh coarsely. If using canned tomatoes, place in the bowl of a food processor and purée to the same consistency.
Add the tomatoes and any reserved juices and bring to a boil. Reduce the heat to medium-low and simmer gently until the sauce has thickened but is not dry, about 20-25 minutes. Season with the salt and pepper and simmer for 1 more minute. Remove from the heat and transfer to a bowl to cool slightly.
Place the sauce in the bowl of a food processor and process until very smooth. Transfer to a bowl and thin with a small amount of tomato juice, if needed, to the desired consistency. Use the sauce as a coulis or condiment.
Recipe Details
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Servings: 4Special Designations: Dairy-free, Vegan, Vegetarian, Kid-friendly
